Compositae - Asteraceae (Heliantheae)

B and T World Seeds' reference: 86392

Common Names:

Yiwa Nduú, Yiwa Ndu, Guascas, Picão Branco, Small Flower Galinsoga, QuickWeed, Kleinblütiges Knopfkraut, Gallant Soldier, Kleinblütiges Franzosenkraut, Soldado Galante, Galinsoga ā Petites Fleurs, Galinsoga Comune, Erva-da-Moda, Kaal Knopkruid, Håret Kortstråle.

Synonyms:

Galinsoga parviflora

Foliage:

Opposite, simple, lightly dentate, lance-ovate, pointed at tip

Flowers:

4-5 small white ray petals surrounding yellow disk flowers

Height:

to 80 centimeters high.

Form:

Annual

Minimum Temperature:

USDA zone: 10

• 1: Seed stock list
• 34: Oriental Herb and Vegetable Seed
• 36: Herb Seed List - Culinary, Medicinal, Dye, and Aromatic - WebPage Price-List.
• 55: Fragrant or Aromatic, flower or foliage, plants - web-page seed price list.
• 62: Mexican native and introduced plants seed list.
• 91: Colombian native and introduced plants seed list.
• 109: Central American native and introduced plants seed list.
• 110: South American native and introduced plants seed list.
• 246: Asteraceae seed catalogue

Botanical Glossary - Order Form - Catalogues - Homepage - eMail

B & T World Seeds , Paguignan, 34210 Olonzac, France

The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-litre casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 tablespoons of cream and 1 teaspoon of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

Note: You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor.

NOTICE: Recipe modified from http://www.ColoState.EDU/Orgs/LASO/Colombia/ where it is freely available. This notice must be kept intact in any copy or modification.